Executive Chef

Kissimmee, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $87,000.00

Benefits

Salary

Medical insurance

Dental Insurance

Vision Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Job Description

GF Hotels & Resorts operates an independently owned hotel located at 2900 Parkway Blvd, Kissimmee, Florida. This hotel is a franchisee of Marriott International, Inc. but functions autonomously with full control over its employment policies and practices. As a respected entity in the hospitality industry, GF Hotels & Resorts prides itself on delivering superior food and beverage services in a vibrant hotel environment that serves diverse clientele and hosts various events such as banquets. Their establishment thrives on culinary excellence, guest satisfaction, and efficient food service management, making it a sought-after workplace for culinary management professionals.

The Executive Chef role at this hotel is a management position offered as a full-time employment opportunity with a competitive starting salary of $87,000. This influential leadership role is crucial in overseeing all kitchen operations, including the main restaurant, room service, employee cafeteria, and banquet services. The Executive Chef is responsible for ensuring the highest standards in food preparation, sanitation, safety, and culinary presentation while managing cost controls and inventory effectively. This role requires a dynamic professional who can coordinate multiple tasks, from menu planning and recipe standardization to staff supervision and operational budgeting. The Executive Chef will work closely with the Food & Beverage Manager and General Manager to align kitchen operations with the business goals, including pricing strategies and banquet management.

The position demands extensive knowledge of kitchen equipment, hygiene regulations, and kitchen operations, with a hands-on approach that supports and mentors associates to maintain quality and service standards consistently. The Executive Chef also manages staffing schedules, ensures compliance with health and safety standards, oversees procurement processes, and implements waste reduction measures to optimize profitability. Weekend and evening shifts are part of the work schedule, reflecting the operational needs of a busy hospitality venue. This role also involves active participation in the BEO (Banquet Event Order) meetings, document management, purchasing, and cost monitoring to sustain financial efficiency.

Overall, the Executive Chef is the culinary leader who embodies excellence in kitchen management, ensures a superior dining experience for guests, and contributes to the hotel's reputation and success. This is an excellent opportunity for a skilled culinary professional seeking to elevate their career within a supportive and autonomous franchise hotel environment dedicated to quality and guest satisfaction.

Job Requirements

High school diploma or equivalent
several years of experience in a supervisory culinary role
proven ability to manage kitchen staff and operations
understanding of food safety and hygiene standards
strong leadership abilities
ability to handle multiple tasks simultaneously
excellent communication skills
flexibility to work weekends and evenings
physical ability to perform kitchen duties
knowledge of inventory and cost control methods

Job Qualifications

Proven experience as an executive chef or in a similar senior culinary role
strong leadership and management skills
knowledge of sanitation and safety regulations
ability to develop and implement menu plans
excellent organizational and communication skills
proficiency in budget management and cost control
ability to train and mentor kitchen staff
flexible availability including weekends and evenings
working knowledge of kitchen equipment and maintenance
experience with food inventory management
culinary degree or relevant certification preferred

Job Duties

Oversees all kitchen, banquet, outlets and cafeteria kitchen work areas including cooks and stewards as applicable
attends BEO meetings and any other functions as required by management
maintain food costs within budget guidelines
maintains required pars of all stock
maintains an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs
recommend to general manager all kitchen operating supplies and capital purchases required
oversees all food display merchandising, including prop use and buffet decoration
supervises and participates in all phases of food handling and preparation including but not limited to ordering, cost, quality, quantity, inventories, menu planning and recipes
supervises cooking standards to maintain a high quality of food and service on a consistent basis
manages in controlling measures including but not limited to portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, purchasing, BEO costing, and waste control
participates in and oversee monthly food inventories
prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements
present the schedule and the wage progress report to the general manager weekly
executes in the training, development and mentoring of associates
maintain proper record keeping (receiving tickets, invoices, transfer logs)
prepares, implements and maintains a record of food specifications
executes the restaurant food and banquet food where needed
has working knowledge of all kitchen equipment including but not limited to ovens, grills, broilers, fryers, steam tables, mixers, knives, slicers
properly uses all kitchen equipment and ensures the proper